My Split Pea Soup Recipe

"~patches~" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

New thread so it doesn't get lost in the other. Pic of soup is in
previous thread. I make this to can but another poster has indicated it
should freeze well. Enjoy 🙂

Pea Soup Recipe (French Canadian)

Ingredients:
2 lbs of dried split green peas
1 ham bone
1 c diced ham
16 cups water
2 carrots
1/2 onion
1 tablespoon parsley
2 dashes garlic powder
1/4 teaspoon black pepper
1 bay leaf
salt to taste (can be omitted)

In large pan, pour in split peas, ham bone, water and spices. While
bringing this mixture to boil, cut carrots and dice onions and add to
the mixture. Cover, and reduce heat to low. Continue to cook until water
is absorbed and peas are tender. This will likely take 1/2 to 1 hour.
Cook longer for thicker soup.

Canning Instructions:
Spoon hot soup into hot clean quart or pint canning jars, fill to about
1 inch from top of jar. Remove air bubbles, wipe jar rims and adjust
lids. Cook at 10 (for weighted canners) or 11 lbs (for dial-gauge
canners) for 90 minutes for quarts and 75 minutes for pints. Allow heat
to reduce naturally. Remove jars and let cool on racks. Makes 3 1/2 to 4
quarts. Double and treble recipe for bigger batches.

Your recipe looks VERY similar to the one I make. Nice job!

kili

~patches~ said:

In large pan, pour in split peas, ham bone, water and spices. While
bringing this mixture to boil, cut carrots and dice onions and add to
the mixture. Cover, and reduce heat to low. Continue to cook until

water

Quoted message said:

is absorbed and peas are tender. This will likely take 1/2 to 1 hour.
Cook longer for thicker soup.

I always finish my split pea soup by putting it through a foley mill to
puree the bits and pieces which makes it a richer and thicker soup.

--
Andy
http://tinyurl.com/dzl7h

"Andy" <q> wrote in message
news:[email hidden]...

Quoted message said:

~patches~ said:

In large pan, pour in split peas, ham bone, water and spices. While
bringing this mixture to boil, cut carrots and dice onions and add to
the mixture. Cover, and reduce heat to low. Continue to cook until

water

Quoted message said:

is absorbed and peas are tender. This will likely take 1/2 to 1 hour.
Cook longer for thicker soup.

I always finish my split pea soup by putting it through a foley mill to
puree the bits and pieces which makes it a richer and thicker soup.

--
Andy
http://tinyurl.com/dzl7h

And yet another way:
Putting 1/3 of the peas & soup only (more-or-less) thru a
mill/blender/what-have-you, to make a thicker soup, but still retaining a
country-style by not putting the carrots through and leaving 2/3 of the peas
and soup whole.
Dee Dee

Andy said:

~patches~ said:

In large pan, pour in split peas, ham bone, water and spices. While
bringing this mixture to boil, cut carrots and dice onions and add to
the mixture. Cover, and reduce heat to low. Continue to cook until

water

Quoted message said:

is absorbed and peas are tender. This will likely take 1/2 to 1 hour.
Cook longer for thicker soup.

I always finish my split pea soup by putting it through a foley mill to
puree the bits and pieces which makes it a richer and thicker soup.

I've used the stick blender for the soup we are eating right away. This
is not advisable if you are planning on canning the soup but you could
always use a stick blender when you open the jar.

~patches~ said:

I've used the stick blender for the soup we are eating right away. This
is not advisable if you are planning on canning the soup....

Why is that?

nb

"~patches~" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

New thread so it doesn't get lost in the other. Pic of soup is in
previous thread. I make this to can but another poster has indicated it
should freeze well. Enjoy 🙂

Pea Soup Recipe (French Canadian)

Ingredients:
2 lbs of dried split green peas
1 ham bone
1 c diced ham
16 cups water
2 carrots
1/2 onion
1 tablespoon parsley
2 dashes garlic powder
1/4 teaspoon black pepper
1 bay leaf
salt to taste (can be omitted)

In large pan, pour in split peas, ham bone, water and spices. While
bringing this mixture to boil, cut carrots and dice onions and add to the
mixture. Cover, and reduce heat to low. Continue to cook until water is
absorbed and peas are tender. This will likely take 1/2 to 1 hour. Cook
longer for thicker soup.

Canning Instructions:
Spoon hot soup into hot clean quart or pint canning jars, fill to about 1
inch from top of jar. Remove air bubbles, wipe jar rims and adjust lids.
Cook at 10 (for weighted canners) or 11 lbs (for dial-gauge canners) for
90 minutes for quarts and 75 minutes for pints. Allow heat to reduce
naturally. Remove jars and let cool on racks. Makes 3 1/2 to 4 quarts.
Double and treble recipe for bigger batches.

Your recipe sounds delicious but true French Canadian split pea soup is made
with yellow split peas.

MoM

"notbob" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

~patches~ said:

I've used the stick blender for the soup we are eating right away. This
is not advisable if you are planning on canning the soup....

Why is that?

nb

That's a good question. I was wondering it too, but I didn't "voice" it.

kili

notbob said:

~patches~ said:

I've used the stick blender for the soup we are eating right away. This
is not advisable if you are planning on canning the soup....

Why is that?

nb

If the soup is too dense it will not can properly. For that reason you
cannot add thickeners to soups or stews if you are going to can them.
Milk doesn't do well either for home canned soups. It is better to can
the soup then add the thickener when re-heating.

MoM said:

"~patches~" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

New thread so it doesn't get lost in the other. Pic of soup is in
previous thread. I make this to can but another poster has indicated it
should freeze well. Enjoy 🙂

Pea Soup Recipe (French Canadian)

Ingredients:
2 lbs of dried split green peas
1 ham bone
1 c diced ham
16 cups water
2 carrots
1/2 onion
1 tablespoon parsley
2 dashes garlic powder
1/4 teaspoon black pepper
1 bay leaf
salt to taste (can be omitted)

In large pan, pour in split peas, ham bone, water and spices. While
bringing this mixture to boil, cut carrots and dice onions and add to the
mixture. Cover, and reduce heat to low. Continue to cook until water is
absorbed and peas are tender. This will likely take 1/2 to 1 hour. Cook
longer for thicker soup.

Canning Instructions:
Spoon hot soup into hot clean quart or pint canning jars, fill to about 1
inch from top of jar. Remove air bubbles, wipe jar rims and adjust lids.
Cook at 10 (for weighted canners) or 11 lbs (for dial-gauge canners) for
90 minutes for quarts and 75 minutes for pints. Allow heat to reduce
naturally. Remove jars and let cool on racks. Makes 3 1/2 to 4 quarts.
Double and treble recipe for bigger batches.

Your recipe sounds delicious but true French Canadian split pea soup is made
with yellow split peas.

MoM

True but call me a rebel 😉 I use either or whatever I have on hand and
if you want to get picky salt pork gives a nicer soup than ham. I use
salt pork for pork & beans as well. One thing about French Canadian
cooking is it isn't fancy but rather down to earth use what you have on
hand type of cooking.

kilikini said:

notbob said:

~patches~ said:

I've used the stick blender for the soup we are eating right away. This
is not advisable if you are planning on canning the soup....

Why is that?

nb

That's a good question. I was wondering it too, but I didn't "voice" it.

kili

Yeah, makes no sense... makes me think she never made any pea soup...
anyone can post any recipe to rfc. I'm especially doubtful when folks
post extreme closeups with no identifying background, could be anyone's
edited/croped pics.

Want smoother pea soups why not just cook it longer. I don't like
pureed pea soup, too creamy/frothy (then it may as well be campbells
condensed), and if pureed before the peas are fully cooked it becomes
gritty. I like to have some texture, especially the carrots and bits
of onion, and I like to add diced potato too, and a little celery...
don't care for garlic in pea soup, overpowers the flavor of the peas.
I also like to use whole dried peas when I can find them, more texture
and more pea flavor. And I don't like too much ham/smoke flavor,
again, overpowers the pea flavor. To me an absolute necessity for pea
soup are crispy/toasty croutons. And I like my pea soup somewhat thick
but not so gloppy dense the spoon stands up... then it's more like pea
pudding.

Used to have great pea soup years ago, perhaps still:
http://www.peasoupandersens.net/index.shtml

Sheldon

"Sheldon" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

Quoted message said:

> I've used the stick blender for the soup we are eating right away.

This

Quoted message said:

Quoted message said:

Quoted message said:

> is not advisable if you are planning on canning the soup....

Why is that?

nb

That's a good question. I was wondering it too, but I didn't "voice"

it.

Quoted message said:

Quoted message said:

kili

Yeah, makes no sense... makes me think she never made any pea soup...
anyone can post any recipe to rfc. I'm especially doubtful when folks
post extreme closeups with no identifying background, could be anyone's
edited/croped pics.

Want smoother pea soups why not just cook it longer. I don't like
pureed pea soup, too creamy/frothy (then it may as well be campbells
condensed), and if pureed before the peas are fully cooked it becomes
gritty. I like to have some texture, especially the carrots and bits
of onion, and I like to add diced potato too, and a little celery...
don't care for garlic in pea soup, overpowers the flavor of the peas.
I also like to use whole dried peas when I can find them, more texture
and more pea flavor. And I don't like too much ham/smoke flavor,
again, overpowers the pea flavor. To me an absolute necessity for pea
soup are crispy/toasty croutons. And I like my pea soup somewhat thick
but not so gloppy dense the spoon stands up... then it's more like pea
pudding.

Used to have great pea soup years ago, perhaps still:
http://www.peasoupandersens.net/index.shtml

Sheldon

I use a combo of yellow and green peas when I make mine, I like a little
garlic in my soup, and, I cook it down until the peas practically dissolve.
I like it chunky with ham, carrots, and celery, and I usually use smoked ham
hocks or a ham bone for the base. I've never tried croutons on the top, but
it sounds good - worth a try. Another thing I always do (my mom did this,
so.....) I put a pat of butter on the top before serving.

Everybody does things differently and that's what makes us individuals.

kili

~patches~ said:

If the soup is too dense it will not can properly.

I'm not about to dispute your expertise on home canning, as I've no
experience. I am familiar with mechanics and physics of commercial
canning, having worked in canneries. That aside, the problem I'm
having is with the concept of dense. An unpureed pea is more dense
than a pureed pea. How can pureeing them all make the soup more
dense?

On the physics of canning, as I understand it, if enough heat over
enough time is applied, anything can be canned. It is, after all, a
sterilization/preservation process, not a cooking process. Even foods
with thickeners. We added cornstarch to creamed corn. Granted, the
creamed corn was thoroughly cooked before the canning operation, but
so is the pea soup. Could you elaborate on why this might not always
be the case. Are you referring to non-pressurized canning?

nb

kilikini said:

"Sheldon" <[email hidden]> wrote...

Quoted message said:

Yeah, makes no sense... makes me think she never made any pea soup...
anyone can post any recipe to rfc. I'm especially doubtful when folks
post extreme closeups with no identifying background, could be anyone's
edited/croped pics.

You can always be assured that the miserable looking slop I post is
mine, all mine. 😉

Quoted message said:

Quoted message said:

Want smoother pea soups why not just cook it longer. I don't like
pureed pea soup, too creamy/frothy (then it may as well be campbells
condensed), and if pureed before the peas are fully cooked it becomes
gritty. I like to have some texture, especially the carrots and bits
of onion, and I like to add diced potato too, and a little celery...
don't care for garlic in pea soup, overpowers the flavor of the peas.
I also like to use whole dried peas when I can find them, more texture
and more pea flavor. And I don't like too much ham/smoke flavor,
again, overpowers the pea flavor. To me an absolute necessity for pea
soup are crispy/toasty croutons. And I like my pea soup somewhat thick
but not so gloppy dense the spoon stands up... then it's more like pea
pudding.

I use a combo of yellow and green peas when I make mine, I like a little
garlic in my soup, and, I cook it down until the peas practically dissolve.
I like it chunky with ham, carrots, and celery, and I usually use smoked ham
hocks or a ham bone for the base. I've never tried croutons on the top, but
it sounds good - worth a try. Another thing I always do (my mom did this,
so.....) I put a pat of butter on the top before serving.

My split pea soup is spicy and chunky. Big hunks of carrots. I don't
puree any of it. I like the peas to be peas, etc. Pureed food reminds
me of my volunteer days at a nursing home.

I have some chana dal that I plan on cooking with chopped onions and
curry powder. I'm a chana dal virgin at this point, but hope to change
that soon.

Quoted message said:

Everybody does things differently and that's what makes us individuals.

Some of us are more individual than others. 😉

Carol

notbob said:

~patches~ said:

If the soup is too dense it will not can properly.

I'm not about to dispute your expertise on home canning, as I've no
experience. I am familiar with mechanics and physics of commercial
canning, having worked in canneries. That aside, the problem I'm
having is with the concept of dense. An unpureed pea is more dense
than a pureed pea. How can pureeing them all make the soup more
dense?

I'm going on the density alone. The recipes have been designed to a
number of minutes in the pressure canner based on the density I presume.
I don't make the rules but for homecanning I follow them.
Instructions for canning pea soup say not to puree it. The same is true
of canning pumpkin. You can safely can it in chunks but not pureed.

Quoted message said:

On the physics of canning, as I understand it, if enough heat over
enough time is applied, anything can be canned. It is, after all, a
sterilization/preservation process, not a cooking process. Even foods
with thickeners. We added cornstarch to creamed corn. Granted, the
creamed corn was thoroughly cooked before the canning operation, but
so is the pea soup. Could you elaborate on why this might not always
be the case. Are you referring to non-pressurized canning?

Actually it is a cooking process and I'm referring to pressure canning
for low acid foods. If using a pressure canner part of that is factored
into the cooking process. See the pressure canner must vent for 10 min
with the goodies inside. Then you add the weight allow it to come to
pressure and then start the timing. Once the goodies have been pressure
canned the appropriate amount of time you remove it from the burner and
let it depressurize something that is also part of the cooking time.
Now for home canners the *only* thing I've found to thicken goodies is
*clear gel* for high heat sold by Bernardin and very hard to find in
stores. You basically have to order it from them. It is a corn starch
based product designed to work at high heats. So far for home canning
the only approved recipes I've seen involve fruit pie fillings no gravy,
no soups, and no stews. I tried canning cream corn once. It came out
like something breastfed babies might emit at their posterior ends.

Quoted message said:

nb

kilikini said:

"Sheldon" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

>>I've used the stick blender for the soup we are eating right away.

This

Quoted message said:

Quoted message said:

>>is not advisable if you are planning on canning the soup....
>
>Why is that?
>
>nb

That's a good question. I was wondering it too, but I didn't "voice"

it.

Quoted message said:

Quoted message said:

kili

Yeah, makes no sense... makes me think she never made any pea soup...
anyone can post any recipe to rfc. I'm especially doubtful when folks
post extreme closeups with no identifying background, could be anyone's
edited/croped pics.

I do that for a reason you nimrod! In case you hadn't noticed a few of
my dried goods older zinc capped canning jars are in most pics as well
as my counter, cooling corkboard, dishes, whatever else is in the scene.
What the F do you want me to do - post a pick of myself, house,
kitchen and all the goodies so you can stalk me. FOAD shelly. You are
in my killfile for a reason you toad!

Quoted message said:

Quoted message said:

Want smoother pea soups why not just cook it longer. I don't like
pureed pea soup, too creamy/frothy (then it may as well be campbells
condensed), and if pureed before the peas are fully cooked it becomes
gritty. I like to have some texture, especially the carrots and bits
of onion, and I like to add diced potato too, and a little celery...
don't care for garlic in pea soup, overpowers the flavor of the peas.
I also like to use whole dried peas when I can find them, more texture
and more pea flavor. And I don't like too much ham/smoke flavor,
again, overpowers the pea flavor. To me an absolute necessity for pea
soup are crispy/toasty croutons. And I like my pea soup somewhat thick
but not so gloppy dense the spoon stands up... then it's more like pea
pudding.

Used to have great pea soup years ago, perhaps still:
http://www.peasoupandersens.net/index.shtml

Sheldon

I use a combo of yellow and green peas when I make mine, I like a little
garlic in my soup, and, I cook it down until the peas practically dissolve.
I like it chunky with ham, carrots, and celery, and I usually use smoked ham
hocks or a ham bone for the base. I've never tried croutons on the top, but
it sounds good - worth a try. Another thing I always do (my mom did this,
so.....) I put a pat of butter on the top before serving.

Everybody does things differently and that's what makes us individuals.

kili

Despite what shelly says I make pea soup quite often. Shelly I only see
you when someone includes you in their reply because you are a very
naughty boy and should have peas shoved in ever orrifice you have until
you lear to be nice. Anyway, I like the recipe as is so that's what I
do. There are well founded reasons for not canning it when thickened
something as explained in another reply I doubt shelly would understand.
The rules for canning are quite different from normal cooking. If
shelly wants to learn more about canning perhaps he should hang out on
rec.food.preserving instead of telling me how to can stuff. I've been
doing this for year and certainly know how to can just about anything.
Quite frankly I wouldn't waste a jar canning shelly!

PS. thanks for repeating shelly's dribble.

~patches~ said:

Damsel said:

Quoted message said:

"Sheldon" <[email hidden]> wrote...

>Yeah, makes no sense... makes me think she never made any pea soup...
>anyone can post any recipe to rfc. I'm especially doubtful when folks
>post extreme closeups with no identifying background, could be anyone's
>edited/croped pics.

You can always be assured that the miserable looking slop I post is
mine, all mine. 😉

You know, I'm rather insulted that some would not consider what I post
mine. I can rest assure you it is my cooking unless specified
otherwise. I take the time and effort to take the pics then deal with
tinypic on a dial-up connection only to get insulted. That been two
insults withing the last couple of day. Folks, I post what I make and
enjoy. If you guys aren't interested in the pics, no problem, it will
save me the time of taking the pics and uploading them. It makes no
never mind to me. DH thinks it's silly taking pics of food anyway.

Hey, patches, please don't take that to heart. Sheldon has this hobby
of riling people up. I seriously doubt that anyone thinks you're faking
the food you prepare. And a lot of us love the pics - please keep them
coming!

Carol

Damsel said:

kilikini said:

"Sheldon" <[email hidden]> wrote...

Quoted message said:

Yeah, makes no sense... makes me think she never made any pea soup...
anyone can post any recipe to rfc. I'm especially doubtful when folks
post extreme closeups with no identifying background, could be anyone's
edited/croped pics.

You can always be assured that the miserable looking slop I post is
mine, all mine. 😉

You know, I'm rather insulted that some would not consider what I post
mine. I can rest assure you it is my cooking unless specified
otherwise. I take the time and effort to take the pics then deal with
tinypic on a dial-up connection only to get insulted. That been two
insults withing the last couple of day. Folks, I post what I make and
enjoy. If you guys aren't interested in the pics, no problem, it will
save me the time of taking the pics and uploading them. It makes no
never mind to me. DH thinks it's silly taking pics of food anyway.

"~patches~" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

MoM said:

"~patches~" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

New thread so it doesn't get lost in the other. Pic of soup is in
previous thread. I make this to can but another poster has indicated it
should freeze well. Enjoy 🙂

Pea Soup Recipe (French Canadian)

Ingredients:
2 lbs of dried split green peas
1 ham bone
1 c diced ham
16 cups water
2 carrots
1/2 onion
1 tablespoon parsley
2 dashes garlic powder
1/4 teaspoon black pepper
1 bay leaf
salt to taste (can be omitted)

In large pan, pour in split peas, ham bone, water and spices. While
bringing this mixture to boil, cut carrots and dice onions and add to the
mixture. Cover, and reduce heat to low. Continue to cook until water is
absorbed and peas are tender. This will likely take 1/2 to 1 hour. Cook
longer for thicker soup.

Canning Instructions:
Spoon hot soup into hot clean quart or pint canning jars, fill to about 1
inch from top of jar. Remove air bubbles, wipe jar rims and adjust lids.
Cook at 10 (for weighted canners) or 11 lbs (for dial-gauge canners) for
90 minutes for quarts and 75 minutes for pints. Allow heat to reduce
naturally. Remove jars and let cool on racks. Makes 3 1/2 to 4 quarts.
Double and treble recipe for bigger batches.

Your recipe sounds delicious but true French Canadian split pea soup is
made with yellow split peas.

MoM

True but call me a rebel 😉 I use either or whatever I have on hand and
if you want to get picky salt pork gives a nicer soup than ham. I use
salt pork for pork & beans as well. One thing about French Canadian
cooking is it isn't fancy but rather down to earth use what you have on
hand type of cooking.

Your not a rebel. Just a true cook. And yes, you're right about FC
cooking.

MoM

"~patches~" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

You know, I'm rather insulted that some would not consider what I post
mine. I can rest assure you it is my cooking unless specified
otherwise. I take the time and effort to take the pics then deal with
tinypic on a dial-up connection only to get insulted. That been two
insults withing the last couple of day. Folks, I post what I make and
enjoy. If you guys aren't interested in the pics, no problem, it will
save me the time of taking the pics and uploading them. It makes no
never mind to me. DH thinks it's silly taking pics of food anyway.

patches.. please don't stop. I enjoy your pics, recipes and
descriptions very much

Ophelia